Broccoli pesto
Pesto sauce originated in the Italian region of Liguria, whose capital is Genoa. For this reason, the name "pesto" comes from "pestare", which in Genoese means "to crush in a mortar", which is how this sauce has traditionally been made since the 16th century.
Although it is a sauce usually served with pasta, this pesto is also ideal for dressing seitan, salads, vegetable skewers, and even for dipping or spreading on toast.
In addition, broccoli pesto is rich in protein, beta-carotene (which is converted into vitamin A), vitamins C, B1, B6 and B9 or folic acid, fiber, omega-3 and omega-6 fatty acids, calcium, copper, phosphorus, iron, magnesium and potassium.
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Notes
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- Step 1Wash and boil the broccoli flowers for 3 minutes. Meanwhile, we peel and chop the garlic.
- Step 2When we have the cooked broccoli, we drain it very well, we put it in the glass of the picadora with the rest of the ingredients and we chop everything until it is well mixed.
- Step 3Finally, we can consume it as is or put in the fridge for a few minutes so that when serving it has the optimum temperature.